|500 g||Coriander seeds|
|100 g||Black pepper|
|50 g||Dried ginger (sukku)|
|10 nos||Dry red chillies|
|1 slice||Cinnamon stick|
|3 nos||Cloves (karambu)|
- Dry roast all ingredients separately & Let them cool down.
- Grind them seperately to fine powder
- Mix all powders together & Again run the grinder for a min.
- This powder can be kept for months.
Heat GINGELLY oil & slightly toast mustard, fenugreek & fennel seeds. Fry chopped onion till the raw smell goes away. Then saute garlic paste & curry leaves. Dissolve tamarind paste in water and add it. Then add aracha curry powder & fish. Once fish is cooked add little coconut milk & cook for 3 – 5 mins. No need to add any other powders like chilli powder.